Well, this was my first time cooking with barley and it turned out great! The oven does most of the work so it was really easy too. I can’t wait to make this again. It is a pretty healthy meal as well since barley is fiber rich and the spinach and squash are vitamin and nutrient rich.
Oh by the way, I’m crossing this off my 30×30 list for risotto. It is really not a true risotto, but that list has barely been touched so I’ll take what I can get. I have a feeling that list is going to be extended to a 30 while I’m 30 list. Oops.
Baked Barley Risotto with Butternut Squash
Source: Dec 2011 issue of Real Simple magazine
2 tablespoons olive oil
1 butternut squash – peeled, seeded, and chopped into 1″ pieces (about 3 cups) – next time I may use a large sweet potato
1 onion, finely chopped
salt and pepper
1 cup pearl barley
1/2 cup dry white wine
3 cups low-sodium chicken or vegetable broth
5 oz baby spinach – I know I used less that this, I didn’t measure, just used all I had in an open package
1/2 cup grated Parmesan cheese
Directions:
Heat oven to 400 degrees. Heat the oil in a dutch oven over medium-high heat. Add the squash, onion, and s&p. Cook, stirring often, until the onion begins to soften, 4-6 minutes.
Add the barley to the vegetables and cook for another minute. Add the wine and cook until evaporated, about 1 minute. Add the broth and bring to a boil. Cover the pot and transfer to the oven. Bake until barley is tender, 35-40 minutes.
Remove from oven, stir in spinach and Parmesan.
Enjoy!
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